Pear and Prosciutto Pizza Recipe

Hold the pepperoni (yes, we said it)! Prosciutto is much leaner and provides the same meaty satisfaction without the added grease. This whole-wheat pizza also trades mozzarella for goat cheese, so you still get creamy goodness but with 11 percent fewer calories. Pear and arugula give the pie a flavor punch — and some serious health benefits, including iron, phytonutrients, and vitamins A, C and K.

Preparation

Preheat oven to 450° F.

Roll dough into a 14-inch circle on a floured surface. Transfer to a baking sheet or pizza stone. Brush dough evenly with oil and sprinkle evenly with cheese. Bake for 12 minutes or until crust is crisp and golden.

In a large bowl, toss arugula with thyme, lemon juice and black pepper.

Arrange prosciutto, pears and salad over the crust. Cut into 8 slices and serve.